Authentic Spanish Paella Recipe with Seafood
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Servings
12
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Calories
281 kcal
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Course
Main Course
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Cuisine
Spanish
Authentic Spanish Paella Recipe with Seafood
Description
The recipe begins with seasoning and browning the chicken pieces in olive oil, creating a flavorful base. Onions are caramelized until deep brown, then bell peppers and garlic are added and cooked until tender and roasted. Tomatoes are simmered until broken down to contribute a rich, textured base where rice and saffron threads are stirred in for their distinctive flavor and color.
Chicken stock is added to the pan along with the browned chicken pieces and an assortment of fresh seafood—squid, mussels, clams, and shrimp—and peas. The mixture simmers over low to medium heat to cook the rice and allow the flavors to meld. The dish culminates in the development of socarrat, the desirable crisp bottom layer that adds texture and depth. Seasoning is adjusted with salt and pepper.
Paella is traditionally served immediately after cooking to enjoy its fresh, vibrant flavors and textures. It pairs well with simple sides or salads, highlighting the blend of meats and seafood with aromatic rice.
Tips include keeping the paella warm (covered) for up to 30 minutes before serving, reheating gently with added liquid, and storing leftovers covered for up to two days since freezing is not recommended. When bomba rice is unavailable, substituting short-grain rice types like arborio is acceptable. Broth variations such as fish or shrimp stock can add depth, and canned crushed tomatoes may replace fresh in a pinch.
Ingredients
- 6 to chicken parts 3 each thigh and drums, tal
- 2 tablespoons olive oil
- 2 small yellow onion peeled and small diced
- 1 red bell pepper seeded and small diced
- 3 garlic finely minced cloves
- 2 tomato cored and medium diced
- 4 ounces squid prepared
- 2 teaspoons paprika
- 2 cups bomba rice or short grain
- pinch saffron threads
- 4 cups chicken stock
- 12 mussels fresh
- 6 clams fresh
- 6 Shrimp U10, extra-large
- ½ cup pea
- salt to taste
- black pepper to taste
Instructions
- Season the chicken well on both sides with salt and pepper. Set aside.
- Add the oil to a large 13-inch paella pan over medium to medium-high heat and add the seasoned chicken and cook for 6-8 minutes per side or until browned and most of the way cooked.
- Remove the chicken from the pan and set it aside.
- Add the onions to the pan and caramelize over low to medium heat for 10 minutes or until well browned.
- Stir in the peppers and garlic and continue to cook and stir for 8-10 minutes or until the peppers are tender and roasted.
- Add the tomatoes and cook for about 8-10 minutes or until the tomatoes are broken down.
- Stir in the rice and saffron and cook for 3-4 minutes.
- Next, add in the stock and season very well with salt and pepper and mix everything together until combined.
- Add back in the cooked chicken along with the mussels, clams, shrimp, and peas spread evenly throughout the pan.
- Cook over low to medium heat for 20 minutes or until most of the stock is gone and barely bubbling on the top.
- Cover the pan and cook over low heat for 15 minutes.
- Garnish with optional chopped fresh parsley or cilantro.
Notes
- This paella is best eaten immediately but can be kept warm under cover for up to 30 minutes.
- To reheat, warm gently in a pan with added liquid while stirring or use a microwave.
- Leftovers should be covered and stored for up to 2 days; this dish does not freeze well.
- If authentic bomba rice is unavailable, substitute with arborio or similar short-grain rice.
- Broth options include chicken, fish, shrimp stock, or water for different flavor profiles.
- Canned crushed tomatoes can be used in place of fresh tomatoes if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 201mg | 8% |
| Potassium | 362mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 21mg | 23% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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